The day has arrived! My take on healthy (avocado-free) chocolate mousse is here. Let’s do this!
The base for this easy, 7-ingredient recipe is cocoa butter and cacao powder, which make a rich chocolate base when combined. Next comes coconut milk for creaminess and a little natural sweetness.
Then add dates for natural sweetness and even more thickness. Once it’s all blended, put it in the fridge to chill until firm and cold.
I hope you all LOVE this recipe! It’s:
Easy to make
& SUPER delicious
This would make the perfect healthier dessert for special occasions like Valentine’s Day or just to have on hand throughout the week for after-dinner treats.
If you’re looking for more healthier dessert recipes, be sure to check out our 5-Ingredient Chocolate Coconut Butter Cups, 5-Ingredient Vegan Caramel Sauce, Coconut Cacao Tahini Snack Bites, Almond Butter Chocolate Chip Cookies, and Coconut No-Bake Cookies.
If you like this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
- 1/2 cup + 1 Tbsp (56 g) unsweetened cocoa powder or cacao powder
- optional: 1 Tbsp (15 g) carob powder (deepens the chocolate flavor and sweetens)
- 3/4 cup (~163 g) chopped cocoa butter (or sub vegan bittersweet/dark chocolate)
- Pinch sea salt
- 1 14-ounce (414 ml) can full-fat coconut milk*, divided (I like Thai Kitchen or Whole Foods 365)
- 1 tsp pure vanilla extract
- Stevia to taste (~3/4 tsp powdered stevia)
- 6-9 (42-63 g) pitted medjool dates (this helps thicken as well as naturally sweeten! If you don’t have dates, you could also sub maple syrup, but the mousse will be thinner)
- Coconut Whipped Cream
- Chopped vegan dark chocolate (or store-bought)
- In a small saucepan, combine cocoa or cacao powder, carob powder (optional), cocoa butter, salt, and 3/4 cup (180 ml) coconut milk. Begin warming over medium-low heat, whisking to combine.
- Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla and stevia to taste (or just add more dates).
- Transfer the mixture to a blender (I used a Magic Bullet, but any smaller high-speed blender should also work). Add dates (start with 5 and increase to taste), and blend on high until creamy and smooth. (At this time, you could also add other flavors, such as peppermint oil for chocolate-mint or peanut butter for peanut butter-chocolate.)
- Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.
- Transfer to a bowl and cover. Refrigerate until cold and thickened - at least 4 hours, preferably overnight.
- To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).
- Store leftovers covered in the refrigerator up to 5 days.
*Nutrition information is a rough estimate for 1 of 6 servings without toppings.